Usually make this once a year. Got the recipe years ago from a family friend. Depending on the amount of fat in the meats, it is a very lean sausage. I usually grind my own meat and make a double recipe.
2tbs. Morton Tender Quick Curing Salt; 2 1/2 tsp. each of mustard seed, garlic powder, & coarse ground black pepper;
1 tsp. Hickory Smoked Salt; 1 1/2 tsp. sausage or poultry seasoning.
4 1/2 lbs. total of ground beef and ground pork (half and half) or 1/3 pork, beef, and venison.
Mix all above together, refrigerate for 4 days covered. Knead the mixture once a day. Then shape into app. 1 lb. links by rolling with hands on a cutting board. Do not use sausage sheaths or whatever they call them.
Slowly smoke for app. 6 hours. I usually use pecan wood with charcoal. Vacuum pack, freeze and eat whenever. Best cold on crackers as a snack.
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